Tips for Beef

How to Thaw Beef

How to Freeze Beef

How to Store Beef

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

Read More

2 of 3

Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Next: How to Thaw Beef

A classic carbonnade is made from slowly cooked beef and onions stewed in good Belgian beer. This version doesn’t drift too far from that, though I do like to sweeten it a bit with some orange marmalade and crumbled gingerbread. Both melt into the sauce, so you don’t exactly taste them, but they add a suave and spicy undercurrent that plays nicely against the bitterness of the beer. I also marinate the beef shoulder overnight in crème fraîche to tenderize it more.

Instructions

1The day before you want to serve this dish, season the beef shoulder with salt and ground black pepper, and put the beef in a nonreactive container, such as Pyrex. Pour the 1 cup crème fraîche over it. Roll the beef shoulder to make sure it is completely covered with crème fraîche. Cover and refrigerate overnight.

2The next day, center a rack in the oven and preheat the oven to 275°F.

3In a large cast-iron pot or Dutch oven over high heat, warm the olive oil. Scrape the marinade off the beef shoulder, reserving it, and pat the beef dry. Add the beef shoulder to the pot and sear until dark golden brown on all sides, 20 to 25 minutes. Remove the beef from the pot and reserve.

4Add the bacon to the pot and cook until it renders all of its fat, about 5 minutes. Add the onions and cook, stirring, until they turn a deep caramel color, about 20 minutes.

5Add the garlic, thyme, bay leaves, crushed black pepper, and the reserved marinade. Add the beer and bring to a simmer, scraping up any browned bits that stick to the bottom of the pot. Whisk in 2 tablespoons of the Dijon mustard and the marmalade, if using. Return the beef to the pot, add 2 cups water and the gingerbread, and bring to a simmer.

6Cover the pot and transfer it to the oven. Braise until the meat is tender, 2 1/2 to 3 hours, turning the meat once or twice. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.

7Meanwhile, just before serving, bring the red wine vinegar to a boil in a small saucepan, then reduce the heat to low and keep warm. In a small bowl, mix the remaining 1 cup crème fraîche with the remaining 2 tablespoons Dijon mustard. Drizzle the beef with the red wine vinegar and sprinkle with the parsley leaves. Serve the crème fraîche mixture on the side.

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